Chilli Mushroom Con Carne

The first time I made this mushroom chili, my meat-loving roommate took three bowls before asking what kind of beef I used. When I told her it was all mushrooms, she actually went back for fourths just to prove me wrong. That's the magic of properly cooked mushrooms—they get this incredible umami richness that makes you forget you're eating something plant-based.

Last winter when my sister came over for dinner, she was going through this phase where she claimed to hate mushrooms. I made this anyway, barely telling her what was in it. She cleaned her bowl, asked for the recipe, and now it's her go-to weeknight dinner. Sometimes the best way to win people over is just to let the food speak for itself.

Ingredients

• 500 g button or cremini mushrooms: These become the heart of the dish, so I like cutting them into small cubes that really mimic ground meat texture when they brown up
• 1 large onion: Finely chopped so it practically melts into the chili, creating that aromatic base that makes the whole house smell amazing
• 2 cloves garlic: Minced fresh because garlic powder just doesn't give you that same punchy kick right at the start
• 1 red bell pepper: Diced small adds this subtle sweetness that balances the spices perfectly
• 1 green chili: Finely chopped and totally optional depending on how much heat you like going in
• 400 g canned kidney beans: Rinsed well to remove that canned taste and give you cleaner bean flavor
• 400 g canned chopped tomatoes: Look for good quality ones because they're doing a lot of heavy lifting for the sauce base
• 2 tbsp tomato paste: This little tube concentrates everything and gives you that deep, rich color
• 2 tbsp olive oil: Just enough to get those mushrooms going and help bloom the spices
• 2 tsp ground cumin: The backbone that makes it taste like proper chili
• 2 tsp smoked paprika: This is the secret ingredient that adds this gorgeous smoky depth
• 1 tsp ground coriander: Adds this warm, citrusy note that brightens up the heavy spices
• 1/2 tsp chili powder: Start here and adjust—you can always add more but you can't take it back
• 1/2 tsp dried oregano: Just a touch brings that earthy, herbal quality
• 1/2 tsp ground black pepper: Freshly ground makes a noticeable difference
• 1 tsp salt: Essential to bring out all those layered flavors
• 250 ml vegetable stock: Use a good quality one or the water from cooking your veggies
• Fresh coriander (cilantro): The bright finish that cuts through the richness
• Sour cream or Greek yogurt: Totally optional but that cool creaminess against the spicy chili is magical
• Lime wedges: A squeeze right before serving wakes everything up

Instructions

Start with your aromatics:

Heat the olive oil in your large pot over medium heat, toss in the onions, and let them cook for about 4 minutes until they turn translucent and smell sweet

Add the fragrance:

Stir in the garlic, bell pepper, and green chili, cooking for another 2 minutes until the garlic becomes fragrant but not brown

Brown the mushrooms:

Add those diced mushrooms and let them sauté for about 8 minutes, stirring occasionally—you want them to release all their moisture and start getting golden edges

Bloom the spices:

Mix in all your spices and let them cook for just 1 minute until they become incredibly aromatic, which unlocks their full flavor potential

Build depth:

Add the tomato paste and cook for another minute, stirring constantly to prevent burning and letting it deepen in color

Create the sauce:

Pour in the chopped tomatoes and vegetable stock, bring everything to a gentle simmer, and let the flavors start mingling

Simmer to perfection:

Stir in the kidney beans, reduce heat to low, and let it simmer uncovered for 20 minutes until it thickens beautifully

Final check:

Taste and adjust the seasoning—this is when you add more salt or chili powder if it needs it

Finish and serve:

Serve it hot with all those gorgeous garnishes—coriander, sour cream, lime wedges—letting everyone customize their bowl

Save

My friend texted me at midnight once, saying she was standing in her kitchen eating this cold straight from the container because she couldn't wait until lunch the next day. I'm not judging—some foods just hit different at midnight, and this is definitely one of them.

Making It Your Own

I've experimented with swapping kidney beans for black beans when I want something a bit earthier, and it works beautifully. Sometimes I'll throw in some corn right at the end for sweetness, or use a mix of mushrooms if I want different textures in every bite.

Serving Ideas

This chili is incredibly forgiving and pairs with practically anything. I love it over steamed rice, but it's equally good with tortilla chips for scooping or just a hunk of crusty bread to soak up all that flavorful sauce.

Storage & Meal Prep

This keeps beautifully in the fridge for up to five days and actually gets better as the spices have time to develop. It freezes well too, so I often double the batch and stash half for those nights when cooking feels impossible.

• Let it cool completely before storing to prevent condensation
• Reheat gently with a splash of water if it thickened up too much
• The garnishes are best added fresh, so store them separately

Save

There's something deeply satisfying about a bowl of chili that warms you from the inside out, and this mushroom version has earned its permanent spot in my regular rotation.

Recipe FAQs

→ Can I use different types of mushrooms?

Yes, you can use various mushrooms like portobello, shiitake, or chestnut mushrooms. Portobellos provide extra meaty texture, while shiitakes add depth of flavour. Just ensure you dice them consistently for even cooking.

→ How long does this keep in the refrigerator?

The chilli stores well in an airtight container for 4-5 days in the refrigerator. The flavours actually develop and improve after a day or two, making it excellent for meal prep or leftovers.

→ Can I freeze this dish?

Absolutely. This freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the hob, adding a splash of water or stock if needed.

→ What can I serve with mushroom con carne?

Traditional accompaniments include steamed rice, warm tortillas, or crusty bread. For a lighter option, serve with tortilla chips for scooping or over baked potatoes. A fresh side salad or cornbread also pairs wonderfully.

→ How can I make this spicier?

Increase the chilli powder to 1 teaspoon, add a diced jalapeño with the vegetables, or include a finely chopped habanero for serious heat. You can also serve with hot sauce on the table so everyone can adjust to their preference.

→ Is this suitable for vegans?

The main dish is completely vegan. Simply omit the sour cream or Greek yogurt garnish, or replace with plant-based alternatives like coconut yogurt, cashew cream, or vegan sour cream.